Description
This black bean soup is a warm, hearty, and flavorful dish that comes together in just 30 minutes. Perfect for a cozy dinner on a weeknight, it’s packed with protein, fiber, and smoky spices that transform simple ingredients into a satisfying meal. Whether you enjoy it on its own or paired with toppings like avocado, tortilla chips, or cilantro, this soup is both comforting and customizable.
Ingredients
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2 tablespoons olive oil
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1 medium onion, finely chopped
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3 garlic cloves, minced
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1 carrot, diced
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1 celery stalk, diced
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1 red bell pepper, chopped
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2 cans (15 ounces each) black beans, drained and rinsed
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4 cups vegetable broth (or chicken broth)
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1/2 teaspoon chili powder
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1/2 teaspoon dried oregano
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Salt and black pepper to taste
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Juice of 1 lime
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Fresh cilantro, chopped (for garnish)
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Optional toppings: avocado slices, sour cream or Greek yogurt, tortilla chips, shredded cheese
Instructions
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Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, celery, and red bell pepper. Sauté for 5–7 minutes until softened and onion is translucent.
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Stir in cumin, smoked paprika, chili powder, and oregano. Cook for 1–2 minutes, stirring constantly, to toast the spices.
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Add rinsed black beans and broth. Stir well, bring to a boil, then reduce heat and simmer for 15 minutes.
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Use an immersion blender to partially blend the soup, leaving some beans and vegetables whole. If using a regular blender, puree 2 cups of the soup and return to the pot.
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Stir in lime juice, then season with salt and black pepper to taste. For extra heat, add cayenne pepper or chopped jalapeño.
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Ladle soup into bowls, garnish with cilantro, and serve with toppings such as avocado, tortilla chips, or shredded cheese.
Notes
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For a vegan version, use vegetable broth and plant-based toppings.
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To make the soup creamier, stir in coconut milk or cashew cream.
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For added protein, mix in cooked chicken, turkey, or quinoa.
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Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stove with a splash of broth if it thickens.
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Pair with cornbread, a green salad, or quesadillas for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes